Tag Archives: healthy eating

vegan no-bake strawberry lemon tart on countertop

Say Hello to Spring With This Healthy No-Bake Vegan Strawberry Lemon Tart

Pucker up for this bright and tangy, no-bake strawberry lemon tart. You don’t have to be vegan to love this dairy-free dessert, but you can still appreciate how healthy it is — a gluten-free and paleo-friendly dessert, with no refined sugar. Plump Medjool dates make the nut-based crust perfectly sweet and chewy, paired with a fruity filling of coconut milk, fresh strawberries, lemon juice and a splash of maple syrup. (It’s thickened with just a bit of agar and tapioca powders, which you can find at most bulk or health food stores).

vegan no-bake strawberry lemon tart on countertop

Vegan No-Bake Strawberry Lemon Tart

Prep Time: 30 minutes
Rest Time: 2-3 hours or overnight
Total Time: 3 hours
Servings: 8

Ingredients:

1 ¼ cup raw walnuts
1 ¼ cup raw cashews
1 cup oats
2 ½ cups pitted Medjool dates, roughly chopped
1 Tbsp coconut oil, melted (plus extra for greasing pan)
1 tsp vanilla
¼ tsp sea salt
4 cups fresh strawberries, chopped
½ cup fresh lemon juice (about 2 lemons)
Zest of 2 lemons
¼ cup maple syrup
2 tsp vanilla extract
4 Tbsp tapioca starch/flour (or 2 Tbsp of arrowroot powder)
4 Tbsp cool water
1 (14 oz) can full-fat coconut milk
2 tsp agar powder

vegan no-bake strawberry lemon tart ingredients

Directions:

1. In a food processor or heavy-duty blender, combine walnuts, cashews, oats, dates, coconut oil, vanilla and sea salt. Pulse for about 1 minute or until the dates and nuts are combined and stick together.

2. Press the crust mixture into the bottom and sides of a greased 9-inch tart pan (preferably with removable bottom). Set aside while making the filling.

vegan no-bake strawberry lemon tart crust

3. Add strawberries, lemon juice, lemon zest, maple syrup and vanilla extract (and arrowroot powder only if you’re using it as a substitute for tapioca) to a blender or food processor and pulse or blend until pureed, about 1 minute, and set aside.

4. Stir the tapioca powder into 4 Tbsp of cool water. Set aside.

Related: Healthy Baking Recipes for When You’re Bored at Home

5. Add coconut milk and agar powder to a small saucepan, stirring while it simmers until thickened, around 1 minute. Once it’s bubbling, gradually add tapioca slurry, stirring continuously until it’s glossy and even thicker, about another minute.

6. Remove from heat and stir in strawberry mixture until combined. (If you have any clumps, don’t worry! Pass the mixture through a fine mesh strainer).

vegan no-bake strawberry lemon tart being cooked in pot

7. Pour filling mixture into tart crust, chilling in the fridge for at least  2-3 hours or overnight. (Store for up to one week). Before serving, decorate with pretty berries, lemon slices and flowers.

vegan no-bake strawberry lemon tart on countertop

Like Claire’s vegan strawberry lemon tart? Try her vegan Girl Guide cookies or her vegan Moroccan doughnuts.

Fresh rolls with green curry dipping sauce

Celebrate Spring With All-Green Fresh Rolls and Green Curry Dipping Sauce

I fell in love with the simplicity of fresh rolls since traveling to Bali. They’re on every menu and they all taste amazing! It might just be the tropical heat that makes them taste so good, but I ate my weight in them. It was on my agenda to master making them at home and I decided that filling them with lots of crunchy green stuff would be the game plan. I love that these are all green because, let’s face it, most of my best recipes are brown so it’s nice to change things up! Even if you can’t quite get the hang of rolling them on your first go, it all tastes the same in the end. And just wait until you get that creamy green curry dipping sauce in your mouth. It’s fantastic!

Fresh rolls with green curry dipping sauce

All-Green Fresh Rolls With Green Curry Dipping Sauce

Prep Time: 30 minutes
Cook Time: 20-25 minutes
Total Time: 50-55 minutes
Servings: 10 rolls

Ingredients:

½ cup canned coconut cream
1 ¾ cups tightly packed fresh cilantro, divided
2 Tbsp green curry paste
2 large garlic cloves
2 Tbsp lime juice (about 1 lime)
1 Tbsp seasoned rice vinegar
1 tsp granulated sugar
¼ tsp sea salt
Pinch chili flakes (optional)
10 dried rice paper sheets
5 large green leaf lettuce leaves (ribs removed), torn in half
2 avocados, sliced
½ English cucumber, ribboned with a peeler
1 ½ cups sugar snap peas
1 ½cups packed microgreens or sprouts
1 ½ cups fresh mint leaves
1 ½ cups fresh basil leaves

Directions:

1. To make the green curry sauce, in a high-powered blender, add the coconut cream, ¼ cup cilantro, green curry paste, garlic, lime juice, vinegar, sugar, sea salt and chili flakes. Blend until very smooth. Transfer to a small saucepan and bring to a low simmer, cooking about 2 to 4 minutes, until slightly thicker and reduced.

2. Once all your vegetables are prepped for the fresh rolls, fill a wide shallow dish that’s slightly larger than the rice paper sheets with tepid water so you can soak the whole sheet. Soak one rice paper sheet at a time, for 10 to 20 seconds. You still want to feel the cross- hatch pattern on the surface of the rice sheets. Don’t oversoak or it will be too soft and hard to roll.

Related: Veganism Made Easy: Lauren Toyota’s Fail-Safe Tips for Eating Plant-Based (And Loving It)

3. Assemble the rolls one at a time. Lay the wet rice paper sheets on a work surface. Add a piece of the lettuce and divide the avocado, cucumber, snap peas, microgreens or sprouts and fresh herbs among the sheets in whatever order you like. Roll one side of the rice paper over the filling, tucking it in as you start rolling again and also folding the sides in. Continue rolling until completely sealed. Place on a plate or cut in half if you prefer.

4. Serve with the green curry dipping sauce. Leftover dipping sauce will get thick from refrigeration. Add a teaspoon of water at a time to thin it out until it’s a smooth, dippable consistency.

Cover of cookbook 'hot for food all day'Excerpted from hot for food all day by Lauren Toyota. Copyright © 2021 by Lauren Toyota. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

hot for food all day, Amazon, $21.

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Vegan steak with broccoli, sweet potatoes

You’ll Never Guess the Secret Ingredient in This Vegan Steak Recipe

Steaks are a weeknight staple for so many, but for those who would like to indulge in the flavour and texture of steak without the animal protein, this Can You Vegan It? recipe is for you! The key ingredient that gives these steaks their meaty texture is seitan (made from vital wheat gluten), a delicious meat alternative that is a growing food trend among vegans and vegetarians. Plus, topping these steaks with chili chimichurri gives it an oh-so spicy, herby and tangy finish.

Vegan steak with broccoli, sweet potatoes

Vegan Steaks

Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 48 minutes
Total Time: 1 hour, 38 minutes
Servings: 4

Ingredients:

Steaks
½ cup mashed chickpeas
1 ¼ cup vital wheat gluten flour
2 tsp coconut aminos
1 tsp garlic powder
½ tsp paprika
½ tsp ground black pepper
½ tsp sea salt
½ cup vegetable stock
Extra-virgin olive oil, for frying

Marinade
⅔ cup coconut aminos
½ tsp garlic powder
¼ tsp paprika
½ tsp sea salt
1 Tbsp olive oil

Chilli Chimichurri
1 tsp ancho chili powder
Handful of parsley
Handful of cilantro
2 cloves garlic
1 shallot, chopped
½ cup extra-virgin olive oil
⅓ cup red wine vinegar
1 tsp sea salt
¼ tsp ground black pepper

Vegan steak ingredients on kitchen countertop

Directions:

1. In a large bowl, add in chickpeas, flour, coconut aminos, garlic powder, paprika, black pepper and sea salt. Mix all ingredients until crumbly, then gradually incorporate the vegetable stock and knead until firm. Add more stock if the dough is too dry or more flour if it’s too sticky.

Vegan steak ingredients in bowl

2. Roll the dough into a log and cut into four portions. Roll out each portion until about ½ inch thick. Steam steaks on stovetop for 45 minutes.

Four formed vegan steak patties

3. While the steaks are steaming, make the marinade. Combine coconut aminos, garlic powder, paprika, sea salt and oil in a resealable plastic bag.

4. Once the steaks are steamed and fully cooked, place the steaks in the resealable plastic bag and coat them with the marinade. Let it marinate in the fridge for half an hour.

Vegan steak marinaded on white plate

5. In a skillet over medium-high heat, add olive oil. Once the pan is hot, add in marinated steaks and sear both sides for about 30 seconds until lightly brown. Do not sear them for too long or they will burn. Once the steaks are seared, rest them for about 3 minutes while you make the chili chimichurri sauce.

Related: Vegan Comfort Food Trends to Look out for This Year

6. In a food processor, add in chili powder, parsley, cilantro, garlic, shallot, olive oil, red wine vinegar, sea salt and black pepper. Puree until smooth. Add more oil if needed for looser consistency.

7. Top steaks with chili chimichurri and serve with broccoli and sweet potato wedges or any side of choice.

Vegan steak with chimichurri sauce on top

Like Valerie’s vegan steak recipe? Try her vegan West African peanut lentil stew or her 20-minute vegan zucchini ramen noodle soup.

A vegetarian sandwich with greens and plant-based alternatives alongside a mango-coloured cocktail

Can You Guess Which City is the Most Vegetarian-Friendly in Canada?

With the COVID-19 pandemic came the unprecedented shift towards working remotely for many Canadians, and some are looking to relocate to places better suited to their lifestyles, for good. With plant-based diets on the rise for health, ethical and environmental reasons, which cities are best suited to attract vegetarians? 

The Vegetarian Cities Index for 2021 sought to answer this by ranking 75 of the most vegetarian-friendly cities in the world, and that list includes some Canadian standouts. 

Related: Easy Plant-Based Recipes for Beginners That Will Make You Drool

Rustic table with a blue plate, zucchini noodles, tomatoes, kale and halved soft-boiled eggs

The index assessed the affordability and quality of each city’s vegetarian offerings (including plant-based diet staples such as fruits, veggies and proteins), the number of vegetarian-friendly restaurants and lifestyle-related events. 

Related: From Keto to Vegan, These Are the Pantry Staples You Need Based on Your Diet

The survey identified that while home cooking still played an important role for vegetarians over the last 12 months, plant-based restaurants played an important role in people’s lives (some of these restaurants were not only top rated vegetarian restaurants, but top rated restaurants overall). 

Of the 75, Canada did not crack the top 30 list. However, four Canadian cities did offer established vegetarian-friendly “ecosystems,” with Ottawa leading as the most vegetarian-friendly city in Canada in 31st place. Toronto, Vancouver and Montreal follow in 50th, 60th, and 66th place, respectively. 

Related: The One Dish John Catucci Always Orders From These North American Cities

People in the produce aisle at a grocery store

Out of these four, Ottawa had the most affordable grocery staples (fruits, veggies, plant-based proteins),  while Montreal scored highest out of the four for vegetarian restaurant affordability. Toronto, on the other hand, had the highest number of vegetarian-friendly restaurants, while Vancouver had the highest ratio of these restaurants with nearly a quarter offering vegetarian-friendly options. 

As for which cities claimed the top spots? London (UK), Berlin and Munich were identified as the top three destinations for those opting for a meatless diet. 

We tried TikTok’s Feta Tomato Pasta and Popeye’s Famous Chicken Sandwich — are they worth the hype?

Photos courtesy of Unsplash.

Quickie beans, grains and greens bowl

The Breakfast, Lunch and Dinner Menu With 5 Ingredients Per Meal

Have you ever looked at a gorgeous recipe photo and thought: “I’m definitely making that!” only to become way less enthused when the instructions call for 20 ingredients or more? We’ve been there. So, we’re giving you the opposite: a day’s worth of 5-ingredient meals. From breakfast to lunch to easy dinner recipes, they’re all easy to make — and the lunch dish is particularly quick (because We Know You Have 10 Minutes!). One rule: oil, salt and pepper don’t count toward the five ingredients. Okay, that’s it. It’s time to get cooking!

Breakfast: Maple Quinoa Breakfast Bowl

Prep Time: 2 minutes
Cook Time: 12-15 minutes
Total Time: 17 minutes
Servings: 1

Maple quinoa bowl


Ingredients:

¼ cup quinoa
¾ cup non-dairy milk
¼ – ⅓ cup toasted walnuts or almonds, roughly chopped
¼ cup blueberries (or your favourite fruit of choice)
Splash of maple syrup, to taste

Directions:

1. Place the quinoa and non-dairy milk in a saucepan, bring to a boil and simmer for 12-15 minutes until fluffy and all the milk is absorbed.

2. Pour the quinoa into a bowl, top with walnuts or almonds, blueberries and a hearty drizzle of maple syrup. Feel free to add more non-dairy milk.

Note: You can replace the quinoa with brown rice or oats. If you already have these grains pre-cooked, simply toss them in the saucepan with just a bit of non-dairy milk to heat up.

Lunch: Quickie Grains, Greens & Beans Bowl

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1

Ingredients:

½ cup cooked brown rice or cauliflower rice
½ cup chickpeas
1 cup baby kale, mesclun greens or baby spinach
½ green apple or avocado, sliced
2 Tbsp creamy tahini
2 tsp extra-virgin olive oil
Pinch of salt and pepper

Directions:

1. If you’re using brown rice and it’s not cooked yet, do so according to package instructions. For a grain-free option,  use cauliflower rice.

2. Place the rice or cauliflower on the bottom of a wide bowl or reusable to-go container if you’re taking this lunch with you.

Related: Healthy 5-Ingredient Lunch Ideas You Can Make Quickly

3. Pile the chickpeas together in one area of the bowl. Place the greens in another area of the bowl. Then add the apple or avocado on top.

4. Drizzle tahini, olive oil, salt and pepper, then mix. If you’re taking this lunch to-go, you can dress it beforehand or place the dressing components in a container on the side.

Watch the how-to video here:


Dinner: Sheet Pan Miso Salmon

Prep Time: 3 minutes
Cook Time: 15 minutes
Total Time: 18 minutes
Servings: 2


Ingredients:

1 bunch broccoli, chopped in florets
2 Tbsp extra-virgin olive oil
Pinch of sea salt and pepper
2 ½ oz pieces of salmon
2 Tbsp white miso
3 tsp maple syrup
1 Tbsp sesame oil

Directions:

1. Preheat the oven to 375°F.

2. Place the broccoli florets on a baking sheet lined with parchment paper. Toss with extra-virgin olive oil, salt and pepper.

3. Push some florets to the side and place the salmon in the middle of the baking sheet, so the flesh is facing up. Season the salmon with salt and pepper. Place in the oven to roast for 15 minutes.

4. While the broccoli and salmon are baking, prepare the miso marinade by whisking miso, maple syrup and sesame oil.

5. Take the salmon out of the oven when it’s done (you know it’s done when a fork gently flakes it apart) and immediately brush or spoon the miso marinade over top.

Like Tamara and Sarah’s 5-ingredient meals? Try their spicy sauteed cauliflower and chickpeas or their blackened trout with green beans.

Published January 8, 2020, Updated March 11, 2021

Vegan eggplant casserole

Classic Middle Eastern Eggplant Casserole With a Vegan Twist

This eggplant casserole is a classic Middle Eastern dish common in Iraq. It is usually made with layers of kofta (beef patties), eggplant, potatoes, onions, peppers and tomatoes. But in this Can You Vegan It? dish, just skip the kofta and bake up the veggies using the same method. The result? A light and deeply flavourful casserole served alongside rice, with some yogurt on the side. Traditionally, all the vegetables are fried before they are layered together and smothered in sauce, then baked in the oven. But you can also roast them instead of frying, which is quicker and yields so much flavour.

Vegan eggplant casserole

Middle Eastern Eggplant Casserole

Prep Time: 20 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 2 hours
Serves: 6

Ingredients:

2-3 large eggplants
3-4 medium potatoes
5 Tbsp vegetable oil, divided
1 ½ tsp salt, divided
1 large white onion
1 red pepper
5 Tbsp tomato paste
1 Tbsp pomegranate molasses (skip this if you don’t have it)
2 ½ cups hot water
1 tsp salt
½ tsp black pepper
1 ½ large tomatoes

Vegan eggplant casserole ingredients on countertop

Directions:

1. Start by preheating your oven to 400°F.

2. Wash the eggplant and peel it in a zebra pattern down the length, peeling every other stripe. Then cut it into ½ inch circular slices.

Peeling eggplant casserole

3. Peel and wash potatoes and cut them into ¼ inch circular slices.

4. Put 3 Tbsp of the vegetable oil on the potatoes and eggplant, sprinkle with 1 tsp of salt, then place on a parchment lined baking sheet and bake for 40 minutes.

eggplants roasting on baking tray

5. Meanwhile, peel the onions and wash the pepper, then cut them both into thin slices. Heat a skillet with remaining vegetable oil, add the onions and peppers and sprinkle with remaining salt, then cook them on medium heat until softened.

Related: Easy Vegan Weeknight Dinner Recipes

6. Mix together tomato paste, pomegranate molasses, water, salt and pepper. Slice the tomatoes into ¼ inch thick slices.

7. Assemble the casserole by layering the eggplant, potato, onions and peppers, tomatoes and then pour the tomato sauce on top.

Vegan eggplant casserole being made

8. Bake covered for 45 minutes, then uncover and broil for 15 minutes. Serve with rice and a side of yogurt.

Middle Eastern vegan casserole being served onto a light blue plate

Like Amina’s vegan casserole? Try her 20-minute glazed salmon or roasted cauliflower with tahini.

Overhead shot of edamame tofu topped with ginger and cherry tomatoes

This Zingy Edamame Tofu Brings the Fresh Flavours of Japan to Your Table

You already know that tofu is an incredibly versatile ingredient, but did you know how easy (and delicious) it is to make at home? With this surprisingly simple, flavour-packed Taste Of recipe, chef Yoshi Okai combines edamame beans, gelatin and soy to create a super-light and creamy homemade tofu. Topped with ginger, ponzu and cherry tomatoes, this beautiful dish is like a portal to summer days in Kyoto.

“This dish reminds me of summers of my childhood,” says Yoshi. “The fresh tofu made from green soybeans can be dressed up by serving it topped with luxury ingredients, or a simpler version, like this one, can easily be prepared at home. It can be served as a meal in itself, or as an appetizer for a larger meal. Mushimono means ‘steamed’ in Japanese, but here refers to the way the tofu cools and sets.”

Related: The Most Creative Ways to Increase Your Protein Intake This Month

Edamame Tofu Mushimono

Active Time: 20 minutes
Total Time: 2 hours
Servings: 4-6

Ingredients:
200 g shelled edamame
200 mL dashi (or other broth)
3 g agar-agar powder
7 g powdered gelatin
400 mL soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 tsp)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving

Related: Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish

Directions:

1. To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.

2. Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.

3. Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.

4. After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.

Cook’s Note: Have all the ingredients at room temperature before starting this dish. If the tofu is not cooked long enough, it won’t firm up. Allow it to firm up fully before cutting it!

Looking for more easy meat-free meal ideas? These make-ahead vegetarian recipes will liven up your dinner table.

Bulgur salad in white bowl

This Middle Eastern Bulgur, Pomegranate and Almond Salad is Full of Whole Grains

Bulgur wheat is one of the most underrated grains, but it’s oh-so versatile and packed with fibre. It’s a common Middle Eastern staple and comes in various sizes — from very fine (which is used for tabbouli) to coarse grind (which has a similar cook time to rice). If you’re looking for a creative way to give bulgur a try, this winter salad is the perfect recipe. It’s crunchy and nutty, with hints of sweetness and tartness from the pomegranate and lemon juice; and the parsley and green onion add freshness. It’s the ultimate balance of flavours and ready within minutes.

Bulgur salad in white bowl

Middle Eastern Bulgur, Pomegranate and Almond Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 to 4

Ingredients:

Bulgur
¾ cup coarse bulgur wheat (makes 2 cups cooked)
2 Tbsp olive oil
1 ¼ cups water
½ tsp salt
¼ tsp black pepper

Salad
1 cup pomegranate seeds (roughly half a large pomegranate)
¾ cup slivered almonds (or whole or blanched almonds)
1 Tbsp olive oil
1 cup chopped parsley
¾ cup chopped green onions
½ cup crumbled feta (optional)

Dressing
3 Tbsp olive oil
⅓ cup pomegranate juice
Juice of 1 lemon (roughly ¼ cup)
¼ tsp salt
¼ tsp black pepper

Bulgur salad ingredients on kitchen counter

Directions:

1. Wash and drain the bulgur. In a pot on medium heat, add the olive oil and washed bulgur. Saute for a few minutes to toast the bulgur.

Related: Fantastic Warm Salad Ideas to Enjoy Right Now

2. Add the water, salt and pepper and bring to a boil. As soon as it starts to boil, cover and turn heat to low and cook for 20 minutes. Fluff with a fork when it is ready.

Bulgur cooking in pot

3. Meanwhile, deseed the pomegranate. You can do this by using your fingers or tapping the back of half the pomegranate with a wooden spoon to release the seeds.

Pomegranate seeds in bowl

4. In a pan on medium heat, toast the almonds in the olive oil for 5 minutes, stirring continuously until they turn golden brown. Remove immediately off the heat.|

Almonds roasting in pan

5. Chop the parsley and green onions.

6. Mix all the salad dressing ingredients together in a jar and shake well.

Salad dressing in jar

7. Assemble the salad by mixing all the ingredients except for the toasted almonds and chill in the fridge for at least 30 minutes. (You can also eat this salad warm!). Before serving, add the toasted almonds, mix well and enjoy.

Bulgur salad in white bowl

Like Amina’s bulgur, pomegranate and almond salad? Try her roasted cauliflower with tahini and curried Brussels sprouts.

DIY Girl Guide cookies on plate with milk

DIY Girl Guide Cookies: Gluten-Free, Dairy-Free, Vegan Thin Mints

A Girl Guide favourite just got even more wholesome. These simple, seven-ingredient vegan thin mints are dairy-free, gluten-free and made without refined sugar. The almond flour gives them a rich and nutty flavour that’s still neutral enough to remind you of the real thing — only more delicious. Enjoy them straight out of the fridge with a glass of cold almond or oat milk.

DIY Girl Guide cookies with milk

Gluten-Free, Dairy-Free, Vegan Thin Mint Cookies

Prep Time: 50 minutes
Rest Time: 60 minutes
Bake Time: 8 to 10 minutes
Total Time: 2 hours
Servings: 24 to 30 cookies

Ingredients:

2 cups almond flour
¼ cup unsweetened cocoa powder
¼ cup + 3 tsp coconut oil, divided
¼ cup maple syrup
1 ¾ tsp peppermint extract, divided
⅛ tsp sea salt
1 ½ cups dark chocolate chips or chunks

DIY Girl Guide cookies ingredients on counter

Directions:

1. In a medium bowl, mix together the almond flour, cocoa powder, ¼ cup melted coconut oil, maple syrup, 1 ¼ tsp peppermint extract and sea salt until it forms a sticky, slightly crumbly dough. Divide the cookie dough into two parts and flatten into discs. Cover each disc in food wrap and refrigerate for 15 to 20 minutes.

2. Preheat oven to 350°F and line baking sheet with parchment paper or silicone baking mat.

Related: The Sweet Prairie History of Girl Guide Cookies

3. Place one chilled dough disc on a piece of parchment paper and roll out until it’s about ¼ inch thick. Cut out circles using a 2-inch round cookie cutter, using up all the remaining dough scraps. Repeat with the second disc of chilled dough.

DIY Girl Guide cookies dough

4. Put cookies on the lined baking sheet, spacing evenly and bake for 8 to 10 minutes. Let cool completely on the baking sheet, about 20 minutes.

DIY Girl Guide cookies on baking trray

5. Once the cookies are cooled, make the chocolate coating. Combine chocolate chips and 3 tsp coconut oil in a small bowl and melt in the microwave in 15-second intervals or on the stove using a double boiler. Once the chocolate is melted, stir in a scant ½ tsp peppermint extract.

6. Carefully dip the cookies into the chocolate coating with a fork, flipping over to get all sides. Let any excess chocolate drip off before placing them on the baking sheet.

DIY Girl Guide cookies melted chocolate

7. Cool the tray of dipped cookies in the refrigerator until the chocolate hardens, about 20 to 30 minutes.

8. Store the cookies in the refrigerator or freezer and enjoy them chilled.

Like Claire’s vegan thin mints recipe? Try her sfenj AKA Moroccan doughnuts or her upside-down apple cake.

Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

When there’s a dish that incorporates all of our favourite things — squash, tahini and sumac — we know it’s a good one. Delicata squash is a fall delicacy — it’s only available in the autumn months, so take advantage now! You don’t have to peel it (woohoo!), and since it’s on the smaller side, it cooks fairly quickly, unlike other heartier squashes. It’s sweet and earthy and so perfectly takes on the natural lemony flavour of sumac. Once roasted, grab some kale and tahini drizzle — and for pops of juicy, fruity flavour, some craisins or pomegranate seeds. This dish is the epitome of fall flavours we love.

Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

2 delicata squash, halved, de-seeded and sliced into ¼ -inch thick semi circles
1 red onion, sliced into strips
1-2 Tbsp extra virgin olive oil
3 tsp sumac
½ tsp sea salt, divided
Pinch of pepper
¼ cup tahini
¼ cup cold water
2 Tbsp lemon juice
1 small garlic clove, minced
3 cups chopped kale
½ cup toasted walnuts
½ cup craisins or pomegranate seeds
Few Tbsp freshly chopped parsley

Directions:

1. Preheat the oven to 375°F. Prep the squash and onion, place them on a baking sheet lined with parchment paper.

2. Drizzle olive oil on top and season with sumac, ¼ tsp salt and pepper. Toss around. Then roast in the oven for 20 minutes.

3. Meanwhile, prep the tahini sauce in a bowl. Mix together tahini, cold water, lemon juice, garlic and ¼ tsp salt.

4. On a long platter or in a big bowl, place the chopped kale. Add a pinch of salt and a small drizzle of extra virgin olive oil. Begin massaging the kale (basically, just squeezing the kale in your hands) to help make it more digestible and easier to eat.

5. Layer the roasted squash and onion on top. Scatter the toasted walnuts, craisins and parsley on top, then drizzle the tahini sauce.

Like Tamara and Sarah’s sumac-spiced delicata? Try their slow cooker beef Bolognese or their no-bake chocolate oat bars.

These Curried Brussels Sprouts Are the Fall Side Dish You Need Right Now

Fall is all about making roasted veggies — and Brussels sprouts should be high up on that list. Their small size and nutty taste make them perfect for roasting. The key is to get the edges crispy and caramelized by roasting them cut side down at a high temperature. And don’t even think about removing the small leaves that fall off — those become so crunchy and make the best Brussels sprouts chips. In this recipe, we use a delicious curry spice mix to take them to next level. All you need to do is cut the Brussels sprouts, toss them in the spice mix and roast them on a sheet pan. The perfect side dish for any meal!

Curried Brussels Sprouts

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4-6

Ingredients:

1 lb Brussels sprouts
3 large garlic cloves
1 ½ tsp curry powder
¼ tsp chilli powder (more to taste)
½ tsp paprika
1 tsp salt
3 Tbsp olive oil
Lemon wedges (optional)

Directions:

1. Preheat oven to 400°F. Wash the Brussels sprouts well and pat dry using a paper towel. Trim the ends and cut in half lengthwise. It’s fine if some of the outer leaves fall off, keep them to roast on the pan.

2. Peel the garlic and crush it using a garlic press. Mix together the curry powder, chilli powder, paprika, salt, olive oil and crushed garlic.

3. Toss the Brussels sprouts with the marinade ensuring they are well coated. Turn the Brussels sprouts cut side down on a sheet pan and space them out evenly (do not overcrowd!).

4. Bake for approximately 25 minutes or until the bottom is golden brown. Serve as a side with lemon wedges.

Looking for more fall recipes? Try this vegan pumpkin soup or this easy paleo butternut squash tart.

This Comforting Mujadara Recipe is Our Favourite Way to Cook Rice

Mujadara is a simple and delicious dish of lentils, rice, spices and fried onions. The first-known recipe of this popular Middle Eastern dish can be found in a 13th-century Iraqi cookbook. This vegetarian meal was once considered to be “food of the poor” — as its inexpensive and readily available ingredients can feed many people. It gets its rich, infused flavour by coating the rice in olive oil and spices before cooking it. If you have leftover rice, you can improvise a cheat version of mujadara and fold it in with the lentils and onions at the end. But it’s always best to start with a traditional recipe from scratch before you begin experimenting with shortcuts — so you know how it’s meant to turn out. This recipe is adapted from methods from my favourite Middle Eastern chefs, who bring Israeli, Palestinian, Egyptian and Syrian influences to their recipes. I remember trying mujadara for the first time as a little girl and savouring the crispy onions — and now, when I make it for my own children, they also eat the onions first!

Vegetarian Mujadara

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 to 6 (depending on if it’s a main or side)

Ingredients:

1 cup vegetable oil
3 large or 4 medium onions, halved and thinly sliced as evenly as possible
1 ½ cups water
1 ¼ cups brown or green lentils
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 cup basmati rice
3 Tbsp olive oil
1 tsp sugar (optional)
1 bunch of parsley, picked off the stems and roughly chopped (optional)
1 lemon, quartered for serving
Sea salt and black pepper

Serve this mujadara recipe warm or at room temperature, with a side of plain Greek yogurt or labneh, lemon wedges, parsley and a chopped salad of tomato and cucumber.

Directions:

1. Heat the vegetable oil on medium to high in a heavy-bottom saucepan with a lid or a Dutch oven. Once the oil is hot, add half of the onions. Fry for 7 to 10 minutes, stirring occasionally, until the onions turn a rich golden brown. Some dark bits are fine, that’s where you’ll get the bitterness. If the onions are all the same size, they will cook more evenly. Use a slotted spoon to transfer the onions to a colander or plate lined with a paper towel to absorb the excess oil. (Act fast— the onions crisp up quickly at this stage and it’s in the last seconds where they’ll go from brown to black if you’re not careful). Season with salt. Repeat with second batch and set aside.

2. While the onions are frying, add the lentils to a small saucepan and cover with water. Bring to a boil and then cook for 12 to 15 minutes, until the lentils are soft, but slightly firm in the centre. Drain and set aside.

Related: 25 Healthy Middle Eastern Recipes You’ll Make on Repeat

3. Drain the oil from the saucepan you fried the onions in and wipe it clean. Add the cumin, coriander, turmeric, rice, olive oil and salt and pepper to taste. Stir to coat the rice with the oil and spices. If you’re adding sugar, now is the time to put it in as well. Bring to a boil before simmering on low heat for 15 minutes. (Be patient and don’t open the lid — you don’t want any of that steam to escape).

4. Remove from heat, take the lid off and immediately cover with a clean tea towel and put the lid back on, sealing tightly. This will allow the mujadara to keep steaming gently. Let rest for about 10 minutes.

5. Transfer the rice and lentils into a large mixing bowl or straight into your serving platter and then gently fold in half the fried onions.
Top with the second half of the fried onions and garnish with parsley.

Like Claire’s vegetarian mujadara? Try her mother’s recipe for seven-vegetable Moroccan couscous.

Forget Takeout and Make This Easy Chinese Stir-Fried Eggplant for Dinner Tonight

This umami-rich vegetarian dish gets tons of flavour from light soy sauce, Shaoxing wine (the key to authentic Chinese cooking), ginger and a healthy sum of garlic for an easy-to-prepare dinner rivalling any takeout. Though mastering the cookery of eggplant can be tricky, we’ve unlocked the mystery with a simple soaking and salting technique for the right texture and overall balanced flavour. Added bonus: this vegetarian dish will be ready in just over 30 minutes.

Chinese Stir-Fried Eggplant

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 to 4

Ingredients:

3 Chinese eggplants (they are slightly smaller and shorter than Japanese eggplants and can be purchased in Asian markets)
1 tsp kosher salt
2 Tbsp light soy sauce or regular soy sauce
2 Tbsp water
1 Tbsp granulated sugar
1 Tbsp Shaoxing wine
5 ½ tsp cornstarch, divided
1 ¼ tsp dark soy sauce or light soy sauce
3 Tbsp peanut oil or vegetable oil, divided
2 tsp minced ginger
4 cloves garlic, minced
2-3 dried chilies (optional)
Green onions for garnish

Directions:

1. Halve eggplant lengthwise and then cut into 2-inch pieces. Transfer to a large bowl and fill with enough water to cover; sprinkle with salt and swish around to dissolve salt. Cover with plate to keep eggplant submerged for at least 15 minutes. Drain and pat dry. Transfer to a large bowl.

2. Make the sauce by stirring together the light soy, water, sugar, wine, 4 tsp of cornstarch and dark soy sauce until smooth. Set aside.

Tip: Shaoxing wine is a fermented rice wine used to add depth of flavour and complexity to marinating meat, to add flavour to stir-fries, sauces and braises in Chinese cooking.

Related: These 25 Simple Stir-Fry Recipes Will Convince You to Cook More

3. Sprinkle remaining cornstarch over eggplant and toss to coat. Heat 2 ½ Tbsp of the oil in a wok or large skillet over medium-high heat until very hot. Add eggplant in one layer and cook until dark brown, 6 to 8 minutes, flipping after halfway. Move to a large plate.

4. Add remaining oil to pan and add ginger, garlic and dried chilies (if using), stirring for 10 seconds. Return eggplant to pan and stir quickly until warmed, about 30 seconds. Stir in sauce and bring to a boil. Cook until sauce thickens and coats eggplant, 1 to 2 minutes.

5. To serve, scrape eggplant mixture onto platter and sprinkle with green onions if desired.

Tip: For a non-vegetarian version, marinate ½ cup ground pork with 1 Tbsp Shaoxing wine, 2 tsp minced ginger and garlic and 1 tsp light soy sauce. Stir into pan at the beginning of step 4 and cook until browned. Push to one side of the pan and continue with recipe, adding the oil, ginger, garlic and chilies.

Like Soo’s stir-fried eggplant? Try her pork banh mi burgers, gochujang cauliflower popcorn or asparagus and mushroom udon.

This Korean Sweet and Sour Seaweed Salad is the Perfect BBQ Side Dish

Naturally briny, yet subtly sweet, miyeok (seaweed) is a Korean pantry staple used in soups and salads for that perfect umami taste. Miyeok muchim (seaweed salad) is often served with other banchan (Korean side dishes) — however, BBQ fare is the quintessential accompaniment to the vinegary, crunchy and cold flavours of the sea. Pair this sweet and sour seaweed salad (say that three times fast!) with any grilled protein or with noodles and leafy greens.

Korean Sweet and Sour Seaweed Salad

Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients:

1 ¾ cups dried seaweed
¼ cup distilled white vinegar
4 tsp sugar or honey
½ onion, thinly sliced
2 tsp sesame oil
1 clove garlic, minced
1 tsp soy sauce
¼ tsp sea salt or Kosher salt
1 Tbsp sesame seeds
1 mini cucumber, thinly sliced
¼ English cucumber, julienned (use a Japanese mandoline if you can!)
1 tsp toasted sesame seeds
¼ tsp Korean hot pepper flakes (optional)

Tip: Look for large, clear packages of dried seaweed in Korean/Asian grocery store or order online. In its raw form, it’s dried, almost black and turns green after soaking or blanching in boiling water.

Directions:

1. Place dried seaweed in a large bowl and cover with cold water until fully expanded and supple (about 20 minutes). Drain and rinse twice, swishing it around to remove the salt used in the drying process.

2. While the seaweed is blooming in the cold water, make the vinaigrette. In a large bowl, stir the vinegar and sugar until dissolved. Stir in the onion and let it pickle for 5 minutes before adding the sesame oil, garlic, soy sauce, sea salt and sesame seeds.

3. Bring a large pot of water to a boil. Add the seaweed and blanch for 30 seconds; drain and cover in cold, running water until cooled. Drain and squeeze excess water with both hands. Roughly chop the seaweed and let stand in a colander or sieve.

Related: 14 Tasty Korean Recipes to Make Tonight

4. Add the cucumbers and seaweed to the vinaigrette mixture. Cover and refrigerate until cold. Sprinkle with toasted sesame seeds and Korean hot pepper flakes before serving.

Tip: You can cover and refrigerate for up to 4 days. If you’re planning ahead, toss in the cucumbers a few hours before serving. The cucumbers and seaweed will continue to release water, so toss and taste the salad, adding more vinegar or a pinch of sugar if needed.

Like Soo’s seaweed salad recipe? Try your hand at her pork banh mi burgers or restaurant-worthy Chinese scallion pancakes.

These No-Bake Chocolate Layered Oat Bars Are Sinfully Healthy

If there is ever a reason to eat chocolate for breakfast, now is the time. These healthy oatmeal bars will be your new favourite dessert, snack and morning meal. There’s a bottom layer of oat shortbread cookie, topped with smooth chocolate and almond butter and finished with oat cookie crumbs. You can give them your own spin by swapping out almond butter for peanut butter, tahini or your favourite nut/seed butter. And you can use flavoured chocolate like coffee, salted caramel or toasted almond to give even more depth and flavour. Who says your next sweet treat needs to be unhealthy or even require the use of the oven?! You can thank us later.

No-Bake Chocolate Layered Oat Bars

Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours and 15 minutes
Servings: 8 bars

Ingredients:

Oat Layer
½ cup coconut oil or butter
¾ cup almond butter
⅓ cup coconut sugar
1 ½ cups rolled oats
½ cup unsweetened shredded coconut
1 Tbsp cocoa powder or raw cacao powder
1 tsp pure vanilla extract
¼ tsp sea salt

Chocolate Layer
1 cup semi-sweet chocolate chips or 150 gram chocolate bar
¼ cup almond butter or peanut butter

Directions:

1. Place a pot over medium-low heat. Add in the coconut oil and almond butter and as they soften and gently melt, pour in the coconut sugar and mix.

2. Toss in the rolled oats, shredded coconut, cocoa powder, vanilla and sea salt, turn heat to low and stir well to fully combine. After 3 minutes remove from the heat.

Related: 65 Vegan Desserts Even Non-Vegans Will Love

3. Combine the chocolate and almond butter in a double boiler and stir until melted and creamy.

4. Lightly oil an 8 x 8 inch pan and place parchment paper in it. Ensure the parchment comes up slightly over the sides so that once the bars are done, they pull out easily.

5. Take ¾ of the oat mixture and press it down into the pan. Use your hands and/or the back of a measuring cup to push it down into a nice even layer.

6. Then pour most of the chocolate mixture over the oat layer and cascade the rest of the oat mixture on top, no need to press in, just crumble over.

7. Then drizzle over the remaining chocolate with the back of a spoon. You can also top with shredded coconut, toasted almonds and/or chocolate chips.

8. Place in the fridge for 2 hours until solidified. Gently pull them out of the pan and slice into bars. Store any leftovers in the fridge.

Like Tamara and Sarah’s creation? Try their epic waffle platter or their vegan brownies (where they test five vegan egg substitutes!).

This is the Right Way to Freeze Vegetables and Fresh Herbs

Whether you stocked up on too many fresh vegetables at the market or your summer vegetable garden is growing wild, I am here to show you how to properly freeze your vegetables and herbs. There are a few simple steps you have to take to ensure they will stay vibrant, fresh and full of flavour. It will also give them a much longer shelf life than if you just placed the veggies and herbs straight into the freezer. Just be sure to use ripe produce. OK — let’s get freezing!

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

Step 1: Chop Vegetables and Herbs

If you’re planning to use the veggies or herbs straight from the freezer as a side dish or stirred right into your pot or pan, I recommend chopping them into bite-sized pieces first.

Step 2: Blanch Vegetables

Blanching is an important step to freezing fresh vegetables as it will stop enzyme actions that result in a loss of colour and flavour. This will also clean the vegetables. This step is not required for herbs. To blanch, simply bring a pot of lightly salted water to a boil and drop in the vegetables for 2 to 4 minutes. The timing will depend on the type of vegetable being blanched. For example broccoli and asparagus will be on the shorter end, whereas carrots will take a bit longer.

Related: Time for a Pasta Maker? (And 9 Other Kitchen Essentials You Deserve Right Now)

Step 3: Shock Vegetables

Once the vegetables are blanched, immediately strain and submerge them into an ice bath. This will halt the cooking process so the vegetables do not cook any further and it’ll keep them vibrant. This step is not required for herbs.

Step 4: Dry and Portion Vegetables and Herbs

Strain the vegetables from the ice bath and transfer them onto a kitchen towel to dry. Place them on a single layer on a baking sheet and freeze for 60 minutes. Portion them into desired freezer bags and label with the packaged date. Transfer back to the freezer and use when needed! Vegetables will stay fresh for up to 12 months. For herbs, transfer them to an ice cube tray and fill with water. This way they are ready to go for soups, sauces and stews.

Related: The Ultimate Herb Guide: Varieties and Best Uses

Looking for more sanity-saving kitchen tips? Here’s how to organize your Tupperware drawer once and for all, plus the best way to prevent freezer burn for good.

Anna Olson’s Herbed Avocado Dip Will Take Your Sandwiches and Veggies to the Next Level

As we continue to spend more time at home, there’s no time like the present to get kids engaged in meal prep and cooking. And what better way to keep little hands busy than with a versatile homemade spread that they can help you make in the kitchen?

This mouth-watering herbed spread crafted by Junior Chef Showdown judge and mentor Anna Olson is as creamy and decadent as it looks — and we wouldn’t want it any other way!  Use it as a flavourful dip for vegetables, as a sauce for grilled salmon or chicken, as a creamy dressing on salads and potato salads, or even in place of mayo on a sandwich.

Related: Meet the Kid Chefs Competing on Junior Chef Showdown

If you’re looking for more fun activities for the kids, download our latest Junior Chef Showdown colouring page.

Anna Olson’s Healthy Avocado Dip and Dressing

Prep time: 15 minutes
Total time: 15 minutes
Makes: about 1 cup

Ingredients: 

¾ cup Greek yogurt
1 ripe avocado, peeled and pitted
2 green onions, sliced
½ cup fresh cilantro, basil, mint, dill or any combination, roughly chopped
2 to 6 tbsp rice vinegar (see note)*
¼ tsp salt
¼ tsp pepper
4 Greek pitas
1 Tbsp olive oil
2 carrots, cut into 4-inch sticks
2 stalks celery, cut into 4-inch sticks
½ English cucumber, but into ¼-inch rounds

Related: Indulge in Dessert for Breakfast With Anna Olson’s Chocolate Banana Pancakes

Directions:

1.Puree yogurt, avocado, green onions, herbs, rice vinegar, salt and pepper until smooth in the bowl of a food processor. Transfer to a bowl and chill until ready to serve.

2. Heat a grill pan over medium-high heat. Brush both sides of pitas with olive oil. Grill pitas in batches until golden and charred, about 2 minutes per side. Cut into 8 wedges each.

3. Place veggies and pitas on a serving platter along with dip.

*Add 2 to 3 tbsp vinegar for a dip. Add up to 6 tbsp for a looser mixture to dress salads. This will keep for up to 5 days, refrigerated.


Watch Junior Chef Showdown Tuesdays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

 

Sarah Britton’s Vegan Blood Orange Chocolate Birthday Cake Will Make You Want to Celebrate

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.

This time around, she’s given us a reason to celebrate at home — birthday or not — with a vegan citrus and chocolate birthday cake that you’ll crave all year round.

Related: Homemade Bread Recipes You’ll Want to Make Again and Again

Blood Orange Chocolate Birthday Cake

Dark Chocolate Date Frosting Ingredients:

4 cups/720g pitted dates
½ cup/50g raw cacao powder
½ tsp sea salt
Grated zest of 2 organic oranges
1 cup plant-based milk of your choice

Dark Chocolate Date Frosting Directions:

1. If the dates are really dry, soak them in warm water for an hour or so, until softened. Then drain the dates.

2. Combine the dates, cacao powder, salt and orange zest in a food processor, and pulse to break up the dates. Then slowly add the milk with the processor running until you have a thick, silky frosting that is easy to spread. You may need to stop periodically and use a spatula to scrape down the sides of the food processor. If you have any leftovers, store them, covered, in the fridge for up to 2 weeks.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Chocolate Cake Ingredients:

2 cups/280g whole spelt flour
½ cup/50g unsweetened cacao powder
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
1¼ cups/ 30ml plant-based milk of your choice
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp vanilla extract
1 tsp apple cider vinegar

Blood Orange Cake Ingredients:

2½ cups/360g whole spelt flour
2 tsp aluminum-free baking powder
1 tsp baking soda
½ tsp fine salt
1 cup/250ml pure maple syrup
Grated zest of 2 organic blood oranges
1¼ cups/300ml freshly squeezed blood orange juice (about 5 oranges)
6 Tbsp/90ml coconut oil, melted, plus extra for the pan
2 tsp pure vanilla extract
1 tsp apple cider vinegar

Decorations:

100g dark chocolate (80%), melted
A few slices dehydrated citrus
3 Tbsp dehydrated raspberries

Blood Orange Chocolate Birthday Cake Directions:

1. Preheat the oven to 350°F/175°C. Lightly oil two 7–inch/18cm springform cake pans.

2. Make the chocolate cake batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, milk, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

3. Make the blood orange cake batter: In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the maple syrup, orange juice, orange zest, coconut oil and vanilla; whisk to combine. Pour the wet ingredients into the dry ingredients and whisk to remove any lumps. Quickly whisk in the vinegar.

4. Pour each bowl of batter into its own prepared cake pan. Bake the cakes until a toothpick inserted in the centre comes out clean, approximately 50 minutes. Set the cakes on a wire rack and let them cool for about 20 minutes, then remove them from the pans. Let the cakes cool completely. You may even want to bake them the night before.

Related: 65 Vegan Desserts Even Non-Vegans Will Love

5. Use a long knife to carefully slice each cake in half horizontally, creating four thin layers, total.

6. Put the 7” blood orange cake layer on a platter. Spread the top with about a quarter of the frosting. Put the 7” chocolate cake layer on top, and spread it with frosting. Repeat with the remaining blood orange and chocolate layers.

7. Use the melted chocolate to decorate the dehydrated citrus slices by dipping some into the chocolate half way, and drizzling chocolate over others. Decorate the top of the cake with the decorated dehydrated citrus and crumbled dried raspberries. Serve. (The cake keeps rather well at room temperature, covered, for 5 days.)

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is an instant dessert classic, or learn how to make her Keto Salt and Pepper Tahini Cookies and easy Gluten-Free Everything Bagel Loaf.


 

Sarah Britton’s Keto Salt and Pepper Tahini Cookies = Our New Favourite Treat

In the new Food Network Canada Facebook series The Substitute Baker, celebrated Toronto-born holistic nutritionist Sarah Britton shows us just how easy it can be to adapt your favourite recipes to suit any occasion or special dietary needs.


This time around, she’s elevated the humble cookie and transformed it into a salty and sweet keto-friendly treat that you’ll want to make on repeat.

Related: Homemade Bread Recipes You’ll Want to Make Again and Again

Salt and Pepper Tahini Cookies

Homemade Tahini Ingredients: 
Makes about 2 cups (500ml)

4 cups / 300g un-hulled (brown/variegated) sesame seeds
½ tsp. fine salt
½ cup cold-pressed sesame oil (olive oil works too)

Directions:

1. Preheat the oven to 325°F. Spread sesame seeds out on two rimmed baking sheets and place in the oven to toast for 15-20, stirring a couple times during cooking to prevent burning. Remove from the oven and let cool.

2. Place sesame seeds in a food processor and blend on high until smooth, adding the oil as needed. Add salt and blend.

3. Store tahini in an airtight glass jar in the fridge for up to 2 months.

Related: 20 Comforting Baking Projects That Deserve a Pat on the Back

Cookie Ingredients:

2 cups / 220g almond flour
½ tsp. flaky sea salt, plus more for garnish
1 ½ tsp. freshly ground black pepper
¾ cup / 175ml tahini
½ cup / 125ml yacon syrup
2 tsp. vanilla extract
1/2 cup / 50g chopped dark chocolate
2 Tbsp. crushed cacao nibs, plus 2 Tbsp. to garnish

Related: 10 Surprising Foods That Boost the Immune System

Directions:

1. Preheat oven to 350°F / 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper.

2. In a large bowl, combine the almond flour, black pepper and salt. Set aside.

3. In a small saucepan whisk tahini, yacon syrup, and vanilla together over low heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. When the dough has cooled, fold in chopped chocolate and cacao nibs.

4. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with a few more cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough.

5. Bake for 10-12 minutes until the bottom is golden brown. Remove from the oven and let cool completely.

6. Store in airtight containers at room temperature for up to a week.

For more baking inspiration, Sarah Britton’s Bold and Beautiful Raspberry Cashew Cheezecake is an instant dessert classic, or learn how to make her easy Gluten-Free Everything Bagel Loaf.

Watch The Substitute Baker Wednesdays at 4ep on the Food Network Canada Facebook page.

The Only Dinner-Worthy Salad You’ll Need This Spring

Spring is here, and it’s time to celebrate with this marinated artichoke salad! We know artichokes seem like a lot of work, but the tender baby variety requires a lot less prep. Serve as a side salad for four or a healthy and easy weeknight dinner for two. If you can’t find baby artichokes, swap them for good-quality marinated ones.

Related: 25 Simple Spring Dinners Ready in 30 Minutes or Less

Marinated Artichoke Salad with Prosciutto and Parmesan

Prep Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 4

Ingredients:
⅓ cup farro
5 lemons
3 garlic cloves, smashed
1 tsp kosher salt, plus more to taste
½ tsp black peppercorns
12 baby artichokes
¼ cup olive oil
1 finger chili, thinly sliced (optional)
4 cups loosely packed arugula
100-g prosciutto, torn into 2-in pieces
2 Tbsp cup mint, roughly torn
¼ cup shaved Parmesan

Related: The Spring Chicken Recipes to Make All Season Long

Directions:
1. Cook farro according to package directions. Drain and rinse under cold running water. Transfer to a baking sheet to dry.

2. Juice 3 lemons into a large bowl, reserving 2 tbsp juice. Stir in 4 cups water and set aside.

3. Combine 4 cups water, juice from remaining two lemons, garlic, 1 tsp salt and peppercorns in a large pot. Bring to a boil over high heat.

4. Meanwhile, working with one artichoke at a time, cut away the top 1/2-inch of leaves, trim and discard the tough outer leaves, then peel and trim the stem. Cut each artichoke in half lengthwise, then transfer to acidulated water.

Related: These Breakfast Ideas Will Get You Excited for Spring

5. Once all the artichokes have been processed, drain and transfer to the boiling water. Lower heat to a simmer and cook until tender, about 10 minutes. Using a slotted spoon, remove artichokes from water and transfer to a large bowl. Toss with olive oil, chili (if using) and reserved 2 tbsp lemon juice. Season with salt and pepper. Let cool to room temperature.

6. To assemble salad, toss farro, arugula and prosciutto together in bowl with artichokes. Season with salt and pepper. Divide between plates and garnish with Parmesan and mint.

For more hearty, dinner-worthy salad creations, try this spring vegetable panzanella salad, along with these 15 healthy meal-sized salad ideas.